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Caponata is an Italian eggplant salad with a delicious sweet and sour flavor. We make it with oven-baked eggplant (instead of deep-fried) in less than 45 minutes.
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STEP 1: Dice eggplant and season w. oil + salt. Bake 30 mins at 360F
Chop onion, celery and add to a skillet with oil. Fry 5 mins.
Add tomato, olives, capers. Cook for 15 mins.
Add sugar, vinegar and baked eggplant (once ready). Let rest for 15 mins. Add basil.
Serve with roasted pinenuts and fresh basil on top
Eat on bread or pasta. Prep in advance for an easy dinner option - just reheat in a skillet
: store in the fridge
for up to 5 days.
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